A method for producing a polysaccharide includes extracting from broccoli with hot water to obtain an extract, purifying the extract by a chromatography column, and hydrolyzing the purified extract with oxalic acid. The chromatography column can be a DEAE cellulose chromatography column. The polysaccharide produced can have innate immune stimulating activity.

A method for producing a polysaccharide includes extracting from broccoli with hot water to obtain an extract, purifying the extract by a chromatography column, and hydrolyzing the purified extract with oxalic acid. The chromatography column can be a DEAE cellulose chromatography column. The polysaccharide produced can have innate immune stimulating activity.

The present invention relates to isolated nucleic acid molecules and their corresponding encoded polypeptides. The present invention further relates to the uses of these nucleic acid molecules and polypeptides. For example, the nucleic acid molecules and polypeptides could be used in making enzymes or used to make plants, plant cells, plant materials or seeds of a plant having such modulated growth or phenotype characteristics that are altered with respect to wild type plants grown under similar conditions.

The present invention relates to isolated nucleic acid molecules and their corresponding encoded polypeptides. The present invention further relates to the uses of these nucleic acid molecules and polypeptides. For example, the nucleic acid molecules and polypeptides could be used in making enzymes or used to make plants, plant cells, plant materials or seeds of a plant having such modulated growth or phenotype characteristics that are altered with respect to wild type plants grown under similar conditions.

A process for producing a fat-encapsulated ingredient. A fat is metered into an extruder, the fat having a melting point of at least 50 C. The fat is heated in in the extruder during rotation of at least one screw. At least one ingredient is metered into a barrel of the extruder to produce a flowable mixture. The flowable mixture is cooled in a a downstream adjacent section of the extruder barrel. The mixture is subsequently discharged through an extruder die. After discharge, the mixture is comminuted.

The invention relates to a pomace-based dough product preferrably produced including a vegetable proportion based on one or more pomaces of at least 20%, preferably at least 30% and more preferably at least 40% in the dry mass of the dough product, wherein the dough product has a carbohydrate proportion (abs.) of less than 20%, preferably less than 10% and more preferably less than 5%.

Methods, kits, and treatment compositions for treating agricultural products to reduce or preventing wildfire smoke taint or other types of taint, including treated agricultural products, are provided. One or more treatment compositions effective in reducing or preventing wildfire smoke taint are preferably applied to agricultural products such as, for example, wine grapes prior to and/or during wildfire smoke exposure.

It is possible to provide a food composition obtained using mushrooms as a raw material and capable of exhibiting a texture similar to that of meat. One aspect of the present invention is a food composition. The food composition includes: mushroom-derived solid content; and a structuring material that structures the solid content together. The solid content in the food composition is 1.3 to 49.0 mass %, and the content of the structuring material in the food composition is 1.5 to 90.0 mass %. In addition, the food composition has a peak at a strain of 10% to 60% and a load of 2 N or more at a strain of 30% in the following load test. (Load test) A cylindrical plunger having a diameter of 1 cm is attached to a rheometer, and the load of a test sample (height: 3 cm) is measured at a speed of 1 mm/s at room temperature.

Some embodiments of the present disclosure relate to a naturally occurring composition, such as a seed extract, which can be used as an additive in edible oils. The additive may reduce or prevent chemical reactions that occurring during a food cooking process, such as a frying processes and/or food storage process where chemical reactions reduce the quality of the edible oil. Some embodiments of the present disclosure relate to a composition for use in a food-frying process and/or a food storage process. In some embodiments of the present disclosure the composition is made with an edible oil and a date seed extract (DSE).

The present invention refers to aai-based food composition comprising: aai pulp, vinegar, dedo-de-moa chili pepper, one or more flavor adding ingredients chosen from onion, garlic, tomato or their mixtures; thickening agents chosen from starch, corn sugar or mixtures thereof; salt and sugar. The present invention further relates to a method of preparation the aai-based food composition.